This chiwada is so easy to make and a sure shot success recipe :) Even when I was small i loved this chiwada the most, for it was light and tasty. Now i love it even more for it is so easy to make too :) I am going to be making this regularly :)


Ingredients
100g Sabudana Poha
1 Cup Peanuts
2.5 Spoon Red Chilli Powder
1 Spoon Jeera Powder
1 Spoon Sugar
1 Spoon Salt
Oil

Method

• In a mixie add in red chilli powder, sugar, salt, jeera powder and grind till fine powder. Add this to a big bowl
• Heat oil in a pan and fry the peanuts till light brown. Add them to the spice mixture in bowl and stir
• In the same oil fry sabudana poha, few at a time. After each batch is fried add it immediately to the spice mixture an give it a stir.

Notes
Add in pohe immediately to the spice mixture after you take out of oil, otherwise the spice wont stick to the poha and it wouldn't get the taste.

This is another saabudana item thats favourite among everybody... In fact there are quite a few children who love to fast because they get to eat all such yummy items :) (including me :D)


Ingredients
1 cup saabudana
1/2 cup groundnut powder
3-4 green chillies
1/2 spoon jeera
4 spoon corriander leaves
2 medium sized potatoes
1/2 spoon sugar
Salt to taste
Oil/ghee/butter

Method

• Soak Saabudana in 1/4 cup water for at least 2-3 hours
• Boil potato till its completely cooked and can be mashed
• Add jeera powder, salt, sugar, groundnut powder, finely chopped chillies and corriander leaves to saabudana and mix well
• Add mashed potato to this mixture and form the sticky dough of this mixture
• Take the round ball of this dough and make thalipith out of it.
  (For those who don't know how thalipith is done on - apply little oil, ghee or butter to the tawa and press the ball on the tawa to form the round chapati like item sticking to the tawa - little movable because of oil)
• Cook on low-medium flame with lid on the tawa for one side cooking
• When its brown from the side thats sticking to the tawa flip the thalipith and cook it on the other side without lid
• Cut the thalipith in quarters and serve with curd chutney/curd/butter

Notes
You can use red chilli powder instead of green chillies if you don't have them in stock. It tastes little different and is another variant.
Also as discussed earlier in Sabudana Wada recipe, soaking sabudana in correct amount of water is also important to get soft khichadi
I used half spoon corriander powder this time because i didn't get fresh corriander but offcourse it tastes and looks nicer with corriander leaves

Sabudana Khichadi is something very very tasty and typical maharashtrian dish.. I cook it very often and many times take it even for lunch because I just love it :) So here is how I prepare it.


Ingredients
1 cup sabudana
1 cup groundnut powder
1 tea spoon sugar
3-4 green chillies
3-4 spoons corriander leaves
1 spoon jeera
5 spoons grated coconut (optional)
Salt to taste
ghee

Method

• Soak Sabudana atleast for 3-4 hours with 1/4 cup of water
• Mix soaked sobudana, groundnut powder, sugar, salt, finely chopped green chillies and corriander leaves (finely chopped)
• Heat ghee in a pan
• Add jeera and let it sputter
• Add the sabudana mixed with other ingredients
• Cook by putting a lid on the pan, stirring the khichadi often and on low flame
• After around 5 min of cooking khichadi would be ready
• Garnish it with grated fresh coconut

Notes
Cooking on low flame is must, otherwise khichadi won't be soft.
Use thickes possible pan to prepare khichadi, or you can also try putting pan on tava, Since I have thick kadhai I don't use tava
Also as discussed earlier in Sabudana Wada recipe, soaking sabudana in correct amount of water is also important to get soft khichadi

When Seema was visiting us, I decided to cook Sabudana wada as i was sure she would like it.. And She actually loved it and asked for recipe as well :) The sabudana that day was soaked perfectly and hence wadas were kurkura as well :)

Sabudana Wada


Ingredients
1 cup Sabudana
1-2 medium sized potatoes
1 cup Groundnut powder (not too fine)
3-4 finely chopped green chillies
1 spoon jeera
1 tea spoon jeera powder
1 tea spoon coriander powder
1/4 cup corriander leaves finely chopped
Sugar to taste
Salt to taste
Oil/Ghee for frying

Method

• Wash and Soak sabudana for 3-4 hours with 1/4 cup of water.
• Boil or cook potatoes in cooker well enough so that they can be crushed to make a paste
• Mix potato crushed potato, soked sabudana, groundnut powder, finely chopped corriander leaves and green chillies, jeera, jeera and corriander powder, sugar and salt.
• Make small flat round wadas out of this mixture
• Fry them on medium flame. Make sure oil is well heated otherwise wada and oil both spoil.
• Serve hot with curd chutney :)

Notes
I normally soak sabudana overnight rather than just 3-4 hours as I can't get up in the morning at 4 :)
Quantity of water (1 cup sabudana and 1/4 cup water) is very important to get perfectly soaked sabudana. Earlier I didn't know about it and result was always random. Sometimes paste and sometimes too hard.
You can also try crushing green corriander leaves and green chillies in mixer. It gives nice colour to wada. I haven't tried this as yet.

Curd Chutney


Ingredients
1 cup curd
1/4 cup Groundnut powder
2 green chillies / 1 tea spoon red chilli powder
1 tea spoon jeera powder(optional)
1 tea spoon finely chopped corriander leaves (optional)
Sugar to taste
Salt to taste

Method

• Mix sugar and salt in curd and let it dissolve well
• Mix rest of the ingredients to form uniform mixture.

Notes
I don't use optional items as wada already has enough jeera and corriander.
Also I prefer red chilli powder over green chillies in the chutney